Over the years, I’ve come up with a few different methods for grilling potatoes; this is the one I choose when I’m looking for hands-off cooking. The flavors that develop inside a foil package on the grill are pretty awesome, too. Inside that package, the potatoes, onions and lemons both steam and caramelize. The foil traps moisture to cook them, but because the package is right on top of the grill grates, the intense heat allows the contents to caramelize a bit, too. Off the heat, I serve the warm potato mixture with a bright vinaigrette enhanced with fresh corn. The combo is just perfect.

The recipe here serves 3 (or 4 in a stretch) as a side dish. If you want to make more, you can double the recipe. Just make sure you make up two separate foil packages.

Serves 3 to 4

• 1 pound fingerling or baby red potatoes (or a combo – just be sure your red potatoes are on the small size), cut in half lengthwise
• 3 large shallots (about 3 ounces), peeled and cut into 1/2-thick wedges lengthwise or 3 small onions or spring onions, cut into ½-inch thick wedges
• 1/2 large lemon (cut in half lengthwise), thinly sliced into half-moons
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon roughly chopped fresh rosemary
• 1 teaspoon coarse sea salt, more to finish
• Freshly ground black pepper
• 1/2 cup Fresh Corn Vinaigrette (recipe below)

1. Heat a gas grill on medium heat (or medium-low if your grill runs hot – an internal temp of 375 to 400 is good) or light a charcoal fire and let the coals burn down to medium-low heat. Combine the potatoes, shallots or onions, lemon slices, olive oil, rosemary, sea salt, and a few grinds of pepper in a bowl and mix well.

2. Measure out three sheets of aluminum foil (both regular and heavy duty will work). Each should be about 20 inches long. Overlap two pieces in a cross pattern. Mound the potato mixture in the middle of the cross and spread it out evenly into a square of even thickness. Fold each piece of foil in and over the potatoes to wrap the package, and wrap the third piece of foil around the package for a good seal.

3. Put the package directly on the grill grate and cover the grill. Cook for 20 minutes (you’ll hear sizzling), then flip over. Cook for 20 to 25 minutes more. Remove the package from the grill and open it carefully with tongs. (It will release hot steam.) The potatoes should be nicely browned in places and will be tender when pierced with a paring knife. If they aren’t tender yet, rewrap and cook for 10 minutes longer.

4. Transfer the contents of the foil package to a serving platter. (You may have to peel some veggies off the foil – if a few lemon slices or shallot pieces are charred, just discard them.) Sprinkle more sea salt over the potatoes and spoon over a few tablespoons of the fresh corn vinaigrette. Continue to add spoonfuls of vinaigrette as you like, but you will probably not need it all. Serve right away.

Fresh Corn Vinaigrette

• 1/2 cup fresh raw corn kernels
• 1/4 cup extra-virgin olive oil
• 1 tablespoon sherry vinegar
• 1 tablespoon fresh lemon or lime juice
• 2 teaspoons maple syrup
• kosher salt
• freshly ground pepper
• 1 tablespoon sliced fresh chives

1. Put half of the corn kernels in a medium bowl and use a fork to mash them to release some of their milk. (Depending on the freshness and/or tenderness of the corn, you might have to mash vigorously or only lightly.)

2. Add the olive oil, sherry vinegar, lemon or lime juice, maple syrup, 1/4 teaspoon kosher salt, and several grinds of fresh pepper. Whisk well. Stir in the remaining corn kernels and the chives. Store any leftover dressing in fridge and use within a couple days.